Typically omelettes could be an excellent choice for any meal, usually breakfast. This one I recommend saving for later in the day, as the more intense flavors might not sit well in a weak, morning stomach.
1/4-1/2 cup sliced baby portobella mushrooms
1/2 cup diced asparagus (thin ones, and discard the bottom ends - not the tips)
2 egg whites
Warm the baby portabella mushrooms and asparagus in a frying pan, use extra virgin olive oil, not too much. Low heat about 2-3 minutes.
Mix the 2 egg whites and 1 egg in a bowl with a fork. Pour egg on top of mushrooms and asparagus.
Sprinkle crumbled blue cheese on top of egg. Fold omelette in half and cook.
Recipes for Performance & Fitness is a complimentary listing of recipes that are all vegetarian friendly. All the recipes on this site can substitute any lean protein source where desired. Some recipes listed may contain nuts, milk, soy, eggs, wheat, and gluten. Any recipes borrowed from another source will be acknowledged.